Winery ZweifelUto Kulm Rote Cuvée
Red wine
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with Uto Kulm Rote Cuvée
Pairings that work perfectly with Uto Kulm Rote Cuvée
Original food and wine pairings with Uto Kulm Rote Cuvée
The Uto Kulm Rote Cuvée of Winery Zweifel matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of veal meatballs with curry, turkey roulades, flavoured sauce or baked leg of daguet or roe deer.
Details and technical informations about Winery Zweifel's Uto Kulm Rote Cuvée.
Discover the grape variety: Pinot noir
Pinot noir is an important red grape variety in Burgundy and Champagne, and its reputation is well known! Great wines such as the Domaine de la Romanée Conti elaborate their wines from this famous grape variety, and make it a great variety. When properly vinified, pinot noit produces red wines of great finesse, with a wide range of aromas depending on its advancement (fruit, undergrowth, leather). it is also the only red grape variety authorized in Alsace. Pinot Noir is not easily cultivated beyond our borders, although it has enjoyed some success in Oregon, the United States, Australia and New Zealand.
Informations about the Winery Zweifel
The Winery Zweifel is one of of the world's great estates. It offers 65 wines for sale in the of Zürich to come and discover on site or to buy online.
The wine region of Zürich
Zurich is a Swiss cantonal wine region covering all winegrowing sub-regions and vineyards within the borders of the Zurich canton. It is one of the more productive cantonal appellations in the German-speaking Northern Part of Switzerland. The main viticultural area here arches to the north, above the city of Winterthur, stretching up to Schaffhausen and even crossing the Rhine briefly around Eglisau, Rafz, Rudlingen, Wil and Huntwagen. This area is generally known as Zurcher Weinland, although as an area it is not precisely demarcated.
The word of the wine: Film maceration
A technique that consists of leaving the grapes to macerate in the open air at a low temperature before fermentation, thus enhancing the aromatic expression of the wine.
